Question

Homogenization of milk leads to disintegration of fat globules by

• A. Turbulence and pasteurization
• B. Pasteurization and cavitation
• C. Pasteurization and pressurization
• D. Turbulence and cavitation

Hint:

Homogenization relies on mechanical forces such as turbulence and cavitation to break down fat globules in milk.

Answer 1

The Correct Option is D

Step 1: Understanding homogenization.
Homogenization of milk involves reducing the size of fat globules by applying mechanical forces. This process typically involves turbulence and cavitation. Cavitation occurs when small bubbles implode in the liquid, leading to the breakdown of fat globules.
Step 2: Analyzing the options.
- (A) Incorrect, pasteurization is a heat treatment process and does not directly contribute to fat globule disintegration.
- (B) Incorrect, while pasteurization kills bacteria, it does not contribute to the mechanical disintegration of fat globules.
- (C) Incorrect, pressurization alone does not lead to fat globule disintegration as effectively as turbulence and cavitation.
- (D) Correct, turbulence and cavitation are the two key mechanical processes responsible for the disintegration of fat globules in milk homogenization.

Step 3: Conclusion.
The correct answer is (D) Turbulence and cavitation.